Ingredients
- 1 kg chicken thighs, skin on
- 60 g red miso paste
- 3 tablespoons light soy sauce, plus extra if needed 3 tablespoons saké
- 3 tablespoons mirin
- 2 garlic cloves, grated
- 2 cm piece of ginger, grated pinch of caster sugar, plus extra if needed
- 350 g wombok, finely sliced
- 1 red shallot, finely sliced
- 2 spring onions, finely sliced
- 1 large nashi (about 250 g), quartered, cored and finely sliced
- large handful of mint leaves, roughly chopped
- 2 tablespoons grapeseed oil
- 1 tablespoon sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon toasted sesame seeds
- Pinch of sea salt
Method
- Place the chicken in a large non-reactive bowl. In a small bowl, whisk the miso, soy, saké, mirin, garlic, ginger and sugar together until smooth. Check for seasoning, balancing with more soy or sugar if needed. Pour over the chicken and mix well, ensuring the chicken is well coated. Cover and marinate in the fridge for at least 1 hour, but preferably 4 hours.
- Preheat the oven to 180°C.
- Arrange the marinated chicken, skin-side up, in a single layer in a shallow baking tray. Any excess marinade can be poured over the chicken. Roast for 35 minutes or until the chicken is just cooked through and the skin is golden and slightly burnished. If the chicken hasn't coloured as much as desired, increase the temperature to 200°C in the last 5 minutes.
- Meanwhile, for the salad, place the wombok, shallot, spring onion, nashi and mint in a large bow. Whisk the oils, vinegar, soy, sesame seeds and salt together.Pour over the salad and toss well to combine. Serve alongside the chicken.
Product used in recipe
- OBENTO - OBENTO SAUCE - COOKING SAKE
- OBENTO - OBENTO SAUCE - MIRIN SEASONING
